1. Cut pandan leaves in 4”-5” inches long and lay on bottom of pot2. Put cassavas on top of Pandan leaves 3. Use 1can of coco Rico and 2 cups of water, pour into pot 4. Boil on medium high with closed lid5. 15 minutes later, turn cassavas to other side , keep lid open

Step 2:

1. In seperate pot, cook 1 can of coconut cream 2. Add 1/2 cup of water 3. Add 2 soupspoons of sugar 4. 1/2 tsp salt 5. Stir on high heat then lower to medium after it started to boil and cook it for an additional 10 minutes